This project analyzed the changes in properties of bread as it experiences staling. The basic cell structure based on open-closed cell ratios, relative density and cell wall lengths was determined. The cell morphology was observed over the course of four weeks to determine any changes in dimensions and geometry. Tensile tests were performed on staling bread to analyze any changes in the mechanical properties. There are apparent correlations with staling on cell dimensions and mechanical properties.
Worcester Polytechnic Institute
Major Qualifying Project
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